Tuesday, June 5, 2012

Cream puff swan babies inspiration comes from my 12 yr old's French club. The school year is coming to an end in a couple of weeks and they are having a potluck of French food. Even without fore seeing my future, I'm the first one to sign up for desserts...selfishly! :D Later, I ponder

Friday, June 1, 2012

M's favourite over the past year has been the new addition of cheese. A boy who loved to snack on string cheese and grilled cheese (mainly made of mozzarella) all these years has made an upgrade to Asiago cheese. It opened up a whole another world for him!
He loves Asiago cheese bagels, tortilla toasted with Asiago, Quesadilla with Asiago, pizza bites topped with Asiago. Can one get serious medical condition from excessive Asiago binge?

Here are his fav rolls which he loves to eat hot off the oven with cold butter. Recipe is similar to laadi paav with the exception of placing the rolls with a little extra space so it spreads during 2nd proofing (2nd rise). Cheese lovers rejoice!

In my 'To bake' list, Parmesan knots from the Gourmet magazine is next.

Proof the yeast with warm water and sugar for 15 minutes in a mixer bowl.

Mix in eggs and rest (except the cheese) of the ingredients and mix on high for 5 minutes until the dough becomes slightly
stiff and stretchy. You can knead the cheese by hand if you are worried to ruin the shredded cheese texture. Add in cheeses and mix one last time. Scrape the bowl to make sure the bottom does not sticky. Cover the bowl with a wet kitchen towel and let the dough rise until doubled in size.

Punch the dough to deflate air and divide into 3 balls and further dividing each ball into 10 . This helps get even sized rolls. Place thirty rolls on a cookie (baker's half sheet pan)sheet (5 rolls by 6 rolls). Place the sheet pan in the oven to rise (No, we are not baking yet so don't turn the oven on).

Let them rise on a cookie sheet until the rolls begin to touch each other filling all gaps. About 1 hour.

Bake at 350
degrees on the middle rack for 25-30 minutes. Lightly butter the tops (cold butter from the fridge makes this part easy) after roll are out of
the oven.

Other drool worthy sites

About Me

My blog is an attempt to save old family recies from Mamama (maternal grandmom), make replica's of moms and mom-in-laws specialities and add a few additions of my own.

Re-creating food means being hopeful of the outcome and the recipes taken down from my family and friends have always been accurate to the T. With that confidence a novice like me can absolutely rule the kitchen.

These are not my original recipes, they are my trials/effort to master what I once promised myself to make it for my family and friends. For the most part, I will tweak a thing or two which has been a wise decision almost always.

I can promise you two things, though:

First of all, I share recipes that I personally made and approve of doing justice to the taste buds.

Secondly, I will always post a picture with each recipe....most of the time anyway!